Today, acai is popular in the U.S., but just two decades ago, it was practically unknown outside of its home in the Amazon. In fact, acai wasn’t even exported from Brazil, its major producer, until 2000, according to the New York Times.
Dr Perricone Acai Berry offers antioxidant power, packed with acai, blueberries, and other berries with antioxidant punch. But before NV Perricone Acai Berry and other acai forms sold in the U.S., the acai berry was merely a cheap way to fill up for families in Brazil.
Although acai is primarily cultivated for exportation today, a bowl of acai pulp remains a filling side dish for families there, and most neighborhoods have stands or stores that sell a daily or weekly supply to customers.
Two crops of acai berries are produced each year. Fresh acai is harvested by local workers who climb up the acai trees. While the fruit used to be collected from wild palms, companies now have acai plantations since acai exportation has grown more popular as knowledge of the fruit’s benefits have spread. However, some companies have developed an acai harvesting system in conjunction with the Forest Sustainability Council, so the forest is protected at the same time.
After it’s harvested, the acai berries are beaten to remove the thin layer of fruit from their seeds, or pits which are about 0.25–0.40 inches in diameter. Water is added to change the consistency from thick to thin.
In pulp form, acai berry is said to have a rich, earthy flavor. Besides its flavor, acai offers a high level of antioxidants and contains beneficial dietary fibers; so it is no wonder that it has become popular outside of the Amazon and remains ever popular in its native land.
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